Strawberry Cheesecake Rolls with Graham Cracker Crumble
This recipe is for no-bake dessert rolls that feature a creamy cheesecake filling, fresh strawberries, and a crunchy graham cracker topping, all wrapped in a soft tortilla. It is a simple way to achieve classic strawberry cheesecake flavors.
Equipment
- Large mixing bowl
- Separate bowl
- Small Bowl
- Sharp knife
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups fresh strawberries, hulled and diced
- 2 tablespoons strawberry jam
For Assembly
- 8 soft flour tortillas (10-inch)
For the Graham Cracker Crumble
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons powdered sugar
For Garnish
- As needed Fresh strawberries for garnish
- Optional Whipped cream for serving
Instructions
- Beat the softened cream cheese with granulated sugar and vanilla extract in a large mixing bowl until smooth and fluffy, about 2 to 3 minutes.
- Whip the cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything combines and becomes light.
- Toss the diced strawberries with strawberry jam in a small bowl until they are evenly coated. Set this mixture aside.
- Make the graham cracker crumble by combining graham cracker crumbs, melted butter, and powdered sugar in a bowl. Mix until the texture looks like wet sand.
- Lay one tortilla flat on a clean surface. Spread about 1/3 cup of the cheesecake filling evenly over the tortilla, keeping a 1-inch border clear around the edges.
- Sprinkle 2 to 3 tablespoons of the strawberry mixture over the filling, then add one generous tablespoon of graham cracker crumble on top.
- Roll the tortilla tightly from one end to the other, making sure the filling stays inside. Place the roll seam-side down on a plate.
- Repeat this process with the remaining tortillas and filling. Refrigerate the rolls for a minimum of 2 hours, or until they become firm.
- When chilled, use a sharp knife to slice each roll into 1.5-inch pieces. Arrange these pieces on a serving platter.
- Garnish with extra graham cracker crumble, fresh strawberry slices, and a dollop of whipped cream if you choose. Serve the rolls right away.
Notes
I made these rolls during a busy spring week when I needed a dessert that looked good but required no oven time. I took the idea of cream cheese roll-ups from potlucks and added fresh strawberries and the graham cracker crunch found in traditional cheesecake. The result was a dessert with creamy, fruity, and crunchy textures that tastes like a classic strawberry cheesecake.